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Courgette Gratin

This courgette gratin has even got the most hard-core meat-eater convinced! It’s such a rich, umami-loaded gratin – with capers, olives and lots of cheese giving heaps of flavour to the mild courgettes. It’s currently being made on repeat with the abundance of summer courgettes that I’ve been getting in my OnPerfect veg box.

I’ve made this salad with wonky courgettes from my Onperfekt veg box. Onperfekt are fighting food waste by giving wonky veggies and fruits a second chance. To do this, they set up a shop in in Marnach, selling imperfect produce, and they’ve launched a weekly wonky veg box service. Every Friday, the Onperfekt website publishes a list of all the fresh 100% local vegetables they’ve rescued. And you can then order your box until Sunday. You can opt for a subscription of 6 or 12 boxes, and decide when you want to get them (regularly or from time to time). I have partnered up with Onperfekt to create a series of delicious recipes with imperfect vegetables.

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July 29, 2024

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Courgette Gratin

1 onion
2 garlic cloves
150g carrots
350g tomatoes
2 tbsp olive oil
1 tbsp tomato paste
1 tin chopped tomatoes (400g)
1 tbsp sugar
150ml red wine
1 tbsp oregano
100g mixed olives
60g capers
100g sour cream or crême fraîche
3 courgettes
300g pizza mozzarella
2 tbsp breadcrumbs
1 tbsp parmesan
basil, to serve
salt and pepper

Serves 6

Prep all the veg: Peel and finely chop the onion. Peel and crush the garlic cloves. Grate the carrots (no need to peel them if they’re young). Chop the tomatoes.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan and fry the onion with a pinch of salt for 5 minutes until softened. Add the garlic and fry for another minute, then add the grated carrots and fry for 2 more minutes.

Add the tomato paste and fry for another minute, then add the chopped fresh and tinned tomatoes with 50ml water (swirl it through the tin from the tomatoes to gather any remaining tomato juice).

Season with sugar, oregano and a pinch of salt and pepper and cook for 5 minutes. Meanwhile, chop the olives.

Add the capers and olives to the sauce, and a glug of caper brine and leave to cook for 15 minutes.

Meanwhile, finely slice the courgettes with a mandolin.

After 15 minutes, the sauce will have reduced. Stir through the sour cream (if using) and adjust the seasoning with salt and pepper.

Preheat the oven to 180°C fan.

Take the saucepan off the heat and arrange the courgette slices in a fan-shaped pattern all through the saucepan.

Slice the mozzarella and tuck the slices in between the courgettes, so that the are distributed all over the pan.

Cover the saucepan and bake the courgettes in the preheated oven for 40 minutes.

Meanwhile, mix the breadcrumbs with the parmesan.

After 40 minutes, remove the lid and sprinkle the parmesan breadcrumbs all over.

Continue baking, uncovered, for another 10 minutes.

Sprinkle with fresh basil before serving, and serve hot or warm with crusty bread or focaccia.

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